Preheat the oven to 375°F (190°C).

Line a jelly roll pan with parchment paper and lightly grease the sides.

In a mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 3-5 minutes.

Mix in the vanilla extract until combined.

In another bowl, whisk together the flour, baking powder, and salt.

Gently fold the dry ingredients into the egg mixture using a rubber spatula, being careful not to deflate the batter.

Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly pressed.

Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar and roll it up tightly while still warm.

Unroll the cake, spread the jelly or jam evenly over the surface, then reroll the cake tightly.

Dust the rolled cake with additional powdered sugar before slicing and serving.